Seasonal Veg Paella

Ingredients
3 tablespoons extra virgin olive oil
1 large red onion, diced
2 carrots, diced to 1/4 inch
1 bunch of spring onions, sliced into 1-inch pieces
3 cloves of garlic, finely chopped
2 cups of short-grain paella rice
1 1/2 teaspoons of smoked paprika
1/2 teaspoon of saffron threads
3 cups of mixed bite-sized seasonal vegetables: eg tenderstem broccoli, frozen peas, cherry tomatoes, winter squash, kale, green beans, peppers
5 cups of hot vegetable stock
Optional Toppings: slices of lemon, olives, toasted sliced almonds, chopped herbs

Directions
Preheat the oven to 180°C.
Heat the olive oil in a large (11 1/2-inch) skillet or heavy bottom pan over medium heat.
If you don't have a skillet that large, use a 9 1/2-inch skillet and halve the recipe.
Sauté the carrots and onion until translucent. Stir in the garlic and let it cook a little longer. Add the rice, stir well, and cook until the grains are translucent, taking care not to let the rice burn
Add the paprika and crush the saffron with your fingers, then add it as well.
Stir in the vegetables of your choice, pour the hot stock over everything, stir, and bring to a moderate simmer.

Simmer
Simmer for exactly 17 minutes, trying not to stir too much.
Taste the liquid and re-season if necessary.

Bake the Paella
Transfer the paella to the oven and bake for another 12 minutes.
Remove, and if you want to achieve a bit more crust on the base of your paella and are confident it won't burn, return the paella to the cooker for another minute or so.
Remove from heat and allow it to rest for a few more minutes.
Top with additional toppings like olives, nuts, lemons, herbs, etc.